Bread fermentation accelerant and application thereof in bread baking

Abstract

The invention relates to the field of food processing, and particularly discloses a bread fermentation accelerant and application thereof in bread baking. The bread fermentation accelerant comprises isomaltooligosacharide, galactooligosaccharide and fructo-oligosaccharide in a mass ratio of 5: (2-4): (1-2). The bread fermentation accelerant has the advantages that the bread fermentation accelerant can be used for bread with the high dietary fiber content, the fermentation capacity of the bread with the high dietary fiber content is improved, the specific volume of the bread is increased, and the bread is full and complete in appearance, soft and elastic in texture, spongy in tissue, uniform in air hole, good in ductility, golden in color and luster, fragrant, soft and delicious.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and more specifically, to a bread fermentation promoter and its application in bread baking. Background Technology

[0002] With consumers becoming increasingly health-conscious, high-fiber, sugar-free healthy baked goods have gained widespread market favor. These breads increase their dietary fiber content by using whole wheat flour, bran, and oat fiber, and completely replace traditional refined sugars like sucrose with sugar substitutes. However, in the development of these healthy breads, some bakers have found that the dough's fermentation and expansion capabilities are severely insufficient, resulting in small-volume, dense-textured, and dry-textured products that significantly impact their commercial value and eating experience.

[0003] Specifically, this manifests in the following ways: 1. Insufficient fermentation power: Traditional bread fermentation relies primarily on yeast metabolizing sugars in the dough to produce carbon dioxide gas, causing the bread to expand. Sucrose, as a rapidly fermentable disaccharide, is an excellent energy source for yeast. However, in high-fiber, sugar-free bread systems, the lack of sucrose weakens yeast expansion. Dietary fiber blocks the formation of the gluten network and absorbs a large amount of water, reducing the dough's gas-holding capacity. Furthermore, when using single or complex sugars to replace sucrose, these sugar sources are utilized less efficiently by yeast due to differences in molecular structure or different yeast metabolic pathway preferences, resulting in a significant decrease in the gas production rate and amount during interfacial fermentation. 2. Imbalance between fermentation and baking expansion: In conventional bread production, the proofing degree of bread is usually 70-80% of its final volume. In the early stages of baking, yeast will undergo a final burst of gas production (i.e., "baking expansion"), allowing the product volume to perfectly reach 100% or even greater. However, for the aforementioned high-fiber, sugar-free bread, even by extending the fermentation time and proofing the dough to an extremely high degree of 90-100%, the expansion during baking is negligible. This creates a contradictory process: the final volume at the proofing endpoint is almost the same as the final volume at the baking endpoint, and the baking expansion effect is essentially lost. This phenomenon not only wastes fermentation time and energy but also results in the product lacking the lightness and fluffiness that conventional bread should have.

[0004] Therefore, there is an urgent need in this field to develop a targeted fermentation promoter that can simultaneously address the two core challenges of weakened gluten network and poor gas retention caused by high dietary fiber, and insufficient yeast fermentation dynamics due to the absence of sucrose. Summary of the Invention

[0005] In order to make high-fiber bread fluffy, this application provides a bread fermentation promoter and its application in bread baking.

[0006] In a first aspect, this application provides a bread fermentation promoter, which adopts the following technical solution:

[0007] A bread fermentation promoter comprising isomaltooligosaccharide, galactooligosaccharide and fructooligosaccharide in a mass ratio of 5:2-4:1-2.

[0008] By employing the above technical solution, specific amounts of isomaltooligosaccharide, galactooligosaccharide, and fructooligosaccharide are used as raw materials for fermentation promoters. Isomaltooligosaccharide, as a rapid energy source, contains α-1,6 and α-1,4 glycosidic bonds, and its structure is closer to maltose, which is easily utilized by yeast, than trehalose. It can be metabolized and utilized by yeast more quickly, rapidly generating gas in the early stages of fermentation and baking, thus restoring baking expansion. Although the glycosidic types of galactooligosaccharides (β-1,6, etc.) make their utilization by yeast relatively slower, the utilization time is longer, ensuring that yeast still has an energy supply in the middle and later stages of fermentation and maintaining stable gas production pressure. Fructooligosaccharide can synergistically enhance the effect... It retains moisture, and its fructose terminal makes it relatively sweet. When combined with other oligosaccharides, it can regulate yeast metabolic pathways and produce a synergistic effect. Moreover, fructooligosaccharides can bind a large amount of water, which can reduce the competition for water between dietary fiber and gluten in high-fiber bread, indirectly helping to form a more complete gluten network, thereby improving the gas retention of the dough. Therefore, the combination of these three in a specific ratio can ensure rapid gas production and strong momentum in the later stages of fermentation, making gas production more stable. At the same time, the moisture retention optimizes the dough structure, helping to trap the gas produced by yeast. This results in high-fiber bread with good gas retention, sufficient expansion force, and can produce high-quality healthy bread with large volume and soft texture.

[0009] Optionally, the mass ratio of isomaltooligosaccharide, galactooligosaccharide, and fructooligosaccharide is 5:3:2.

[0010] By adopting the above technical solution, the above ratio of isomaltooligosaccharide, galactooligosaccharide and fructooligosaccharide can produce a better synergistic effect, resulting in better dough fermentation, larger bread volume and softer texture.

[0011] Optionally, the bread fermentation promoter may also contain an improver, wherein the mass ratio of the improver to isomaltooligosaccharide is 0.5-1:5, and the improver includes xanthan gum, diacetyl tartrate mono- and diglycerides, and xylanase in a mass ratio of 3:0.2-0.25:0.1-0.12.

[0012] By employing the above technical solutions, diacetyl tartrate mono- and diglycerides can tightly bind gluten protein molecules, forming a stronger gluten network. This significantly improves the toughness and durability of dough, strengthens the gluten film, and makes the bubble walls formed during fermentation more robust and stable, resulting in larger, finer-textured bread. Meanwhile, xylanase can specifically hydrolyze a large amount of non-starch polysaccharides in dietary fiber, converting some of them into thickeners, improving water distribution, making the dough softer, smoother, and with excellent extensibility, and lubricating rough fibers. The rough fibers at the edges of the dough prevent damage to the gluten network, indirectly enhancing the dough's gas-holding capacity. Therefore, diacetyl tartrate mono- and diglycerides can work with xylanase to form a strong and highly extensible surface network. Xanthan gum forms a gel network, locking in moisture and supporting the air cell walls. The gluten network enhanced by diacetyl tartrate mono- and diglycerides and xylanase traps fermentation gases, creating a uniform, fine, and stable porosity. This allows the dough to withstand the steam and gas pressure during baking to the maximum extent, resulting in increased bread volume and a fine, uniform texture. Thus, diacetyl tartrate mono- and diglycerides strengthens the gluten, improving its toughness and elasticity; xylanase lubricates the gluten; and xanthan gum provides viscosity and locks in moisture, ensuring expansion stability. Therefore, the combined effect of these three significantly improves the final volume and internal structure of high-diet, sugar-free bread, achieving high-quality, healthy bread.

[0013] Optionally, the bread fermentation promoter also contains soluble dietary fiber from soybean residue, with the mass ratio of soluble dietary fiber from soybean residue to isomaltooligosaccharide being 1-2:5.

[0014] By adopting the above technical solution, the main components of soybean residue soluble dietary fiber are arabinogalactan and fructose, which generally have good hydration capacity. The gel texture formed is softer and will not damage the gluten network. Instead, it can form a beneficial filling and supporting structure in and around the gluten membrane. This soft gel network can work synergistically with the gluten network strengthened and improved by diacetyl tartaric acid mono- and diglycerides and xylanase to enhance the strength and stability of the gas chamber walls, allowing it to better trap gas during fermentation and baking. Furthermore, after soybean residue soluble dietary fiber binds some water, it can reduce free water, delay starch retrogradation, and make the bread softer. Therefore, adding soybean residue soluble dietary fiber can enhance the gas retention of the dough, improve fermentation volume and baking expansion, increase the final bread volume, and make the internal structure more uniform and dense, with a soft and elastic bread core.

[0015] Secondly, this application provides an application of a bread leavening agent in bread baking.

[0016] Thirdly, this application provides a bread containing a bread fermentation promoter, employing the following technical solution:

[0017] A bread containing a bread fermentation accelerator, the bread comprising, by weight, the following ingredients: 100 parts high dietary fiber mixed flour, 4-6 parts carboxymethyl cellulose, 10-20 parts heat-treated glutinous wheat flour, 3-5 parts bread fermentation accelerator, 10-14 parts rice bran oil gel, 50-60 parts water, 20-22 parts eggs, 12-15 parts erythritol, 3-3.5 parts yeast, 3-3.5 parts fermentation bacteria, and 1-1.4 parts salt.

[0018] By adopting the above technical solution, carboxymethyl cellulose, a long-chain polymer rich in hydroxyl groups, can promote the cross-linking and aggregation of protein peptide chains through hydrogen and ionic bonds between hydrophilic groups in its molecular structure and gluten proteins. This leads to the formation of a biphasic extended spiderweb-like three-dimensional network structure in the dough, increasing dough flexibility and extensibility, improving gas retention, and thus improving the specific volume of bread, resulting in a more porous bread structure. The main component of glutinous wheat flour is amylopectin, which provides a mild viscosity during dough mixing. During baking, when the starch begins to gelatinize, the amylopectin releases significant viscosity, forming a soft, viscous gel structure. This, in conjunction with xanthan gum and the gluten network strengthened by diacetyl tartrate mono- and diglycerides and xylanase, enhances the dough's elasticity during baking. Providing strong internal support, the air chamber walls are more resilient at high temperatures, less prone to cracking or excessive expansion, thus locking in the gases produced during fermentation and baking to the maximum extent, achieving excellent baking expansion. In addition, during the second half of baking, when the gluten protein is about to denature and solidify, glutinous wheat flour provides gel support, which, together with the gluten network strengthened by diacetyl tartaric acid mono- and diglycerides and xylanase, ensures that the dough always has a gluten network to contain the gas during gas production and expansion. Moreover, glutinous wheat flour also makes the bread crust softer, more elastic, and chewier, less prone to crumbling, hardening, and crumbling. Glutinous wheat flour has a mild grain aroma, which can enrich the overall flavor of bread, making the bread crust brighter, the internal texture (cross-section) more delicate and shiny, and the air chamber walls appear moist and glossy.

[0019] Optionally, the rice bran oil gel is prepared using the following method:

[0020] Dry, crush, grind, and pass the daylily through a 200-mesh sieve. Add it to water and homogenize it 20-25 times under a pressure of 80-100 bar to form a dispersion.

[0021] Glyceryl monostearate, polyglycerol fatty acid ester and rice bran oil were mixed, added to the dispersion, homogenized and allowed to stand at 4°C for 20-24 hours.

[0022] By employing the above-mentioned technical solutions, glyceryl monostearate and polyglycerol fatty acid esters serve as highly efficient emulsifiers. After the rice bran oil is gelled, it disperses in the dough in the form of tiny and stable solid particles. These fat particles can act as lubricants in the gluten proteins, making the gluten easier to stretch during kneading and fermentation, forming a thinner and more extensible gluten film. The emulsifying effect of glyceryl monostearate and polyglycerol fatty acid esters can also combine with amylopectin, delaying starch aging and hardening, and strengthening the gluten network, which helps stabilize the phases and makes the dough structure more uniform and stable. After daylily is crushed to a certain particle size, its fibers can act as physical support points, intertwining with the gluten and gel network to form strong air pocket walls, preventing gas from breaking the gluten in the later stages of fermentation and the early stages of baking. Therefore, the resulting rice bran oil can increase the gas retention of the dough, increasing the specific volume of the bread after baking. Moreover, the lubricating effect of the emulsifiers and oils makes the bread texture more delicate and uniform, and maintains its softness for a longer period of time.

[0023] Optionally, the high dietary fiber mixed powder includes high gluten wheat flour, wheat gluten, and oat dietary fiber powder in a mass ratio of 1:0.02-0.05:0.02-0.03.

[0024] By adopting the above technical solution, gluten powder can be combined with carboxymethyl cellulose to enhance the binding ability between starch particles through colloidal viscosity, improve the continuity between wheat flour particles, and connect the macromolecules of carboxymethyl cellulose and gluten powder through non-covalent interactions such as hydrogen bonds and ionic bonds, reshaping the protein network structure with good gas-holding capacity, making the bread skeleton structure more stable, which can greatly improve the bread quality and improve the internal texture structure of the bread.

[0025] Optionally, the heat treatment temperature of the glutinous wheat flour is 100-120℃, and the heat treatment time is 100-120min.

[0026] By adopting the above technical solution, with appropriate heat treatment temperature and time, the content of free sulfhydryl groups in glutinous wheat flour can be reduced and the content of glutenin macromers can be increased, which helps to enhance the gluten strength of glutinous wheat flour dough and increase the elasticity of the dough.

[0027] Optionally, the fermentation bacteria are compound bacterial powder or fruit enzymes, and the fruit enzymes are prepared by mixing the compound bacterial powder and fruit and then sealing and fermenting them.

[0028] By adopting the above technical solution, the compound bacterial powder contains a combination of strains such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium lactis. Through the co-fermentation of the compound bacterial powder and yeast, the fermentation aroma is rich, with a mild acidity and aroma complex, and at the same time, a large number of aromatic substances are formed, which improves the flavor of bread.

[0029] Optionally, the method for preparing the fruit enzyme is as follows: wash the fruit, make it into a pulp, mix the pulp and water in a mass ratio of 3:10, add sugar, mix evenly and then sterilize, add compound bacterial powder, seal, ferment at 34-37℃ until pH < 3.8, adjust the taste and then pasteurize.

[0030] By adopting the above technical solution, after mixing fruit pulp and sugar, the fruit pulp contains trace amounts of enzymes, which can undergo fermentation and enzymatic reactions when sealed, greatly increasing the enzyme activity in the fruit pulp. The taste can be adjusted by adding sucralose or acesulfame potassium.

[0031] In summary, this application has the following beneficial effects:

[0032] 1. Because this application uses isomaltooligosaccharide, galactooligosaccharide and fructooligosaccharide in appropriate proportions to synergistically produce a fermentation promoter, it can effectively enhance gluten strength, improve the dough's gas-holding capacity, and optimize the metabolic efficiency of yeast in the sugar substitute system, thereby restoring the dough's proper expansion force during the baking stage, and ultimately producing a fluffy, high-fiber, sugar-free healthy bread with excellent taste.

[0033] 2. In this application, diacetyl tartaric acid mono- and diglycerides are preferred to enhance gluten elasticity, xylanase improves dough extensibility and flowability, and xanthan gum provides viscosity support and moisture retention. The three work synergistically to effectively enhance the gluten network in dietary fiber bread, improve gas retention, increase the bread's baking expansion rate and final volume, and at the same time make the bread's internal structure more delicate and its texture softer.

[0034] 3. In this application, it is preferred to add soluble dietary fiber from soybean residue to the accelerator. Soybean residue can absorb water and form a viscous gel phase in the dough. It intertwines with the gluten network to form a strong and elastic composite network. When the gluten expands, it has better extensibility and is not easy to break. Thus, it can effectively trap carbon dioxide gas during fermentation and baking, preventing the gas from merging or escaping. The rising effect during baking is better, the bread volume is larger, and the specific volume is increased. Moreover, soluble dietary fiber from soybean residue can inhibit starch retrogradation, so that the bread core can remain soft for a longer time during baking, baking, and cooling, helping to maintain the fluffy structure of the bread.

[0035] 4. In this application, high-gluten wheat flour, gluten powder and oat dietary fiber powder are preferred as high dietary fiber mixed powder, and carboxymethyl cellulose, heat-treated glutinous wheat flour, rice bran oil gel made from daylily, glyceryl monostearate, polyglycerol fatty acid ester and rice bran oil are added and mixed with fermentation promoter to prepare bread. The bread made is full and intact in shape and has an elastic texture. Detailed Implementation

[0036] The following embodiments provide a further detailed description of this application.

[0037] Example 1: Preparation of Soluble Dietary Fiber from Soybean Residue

[0038] Preparation Example 1: Soaked soybeans and water were ground into a paste in a ratio of 1:10. The soybean residue was retained and rinsed with water until the filtrate was clear. The drained soybean residue was dried at 55°C for 48 hours and then crushed through a 100-mesh sieve to obtain soybean residue powder.

[0039] Bacillus amyloliquefaciens was activated and adjusted to a colony count of 10. 6 CFU / ml, mix soybean residue powder and water at a ratio of 1:20, homogenize twice at 50MPa, sterilize at 121℃ for 15min, add activated Bacillus amyloliquefaciens, ferment at 30℃ for 48h, centrifuge the fermentation product to obtain the supernatant, add 4 times the volume of 95% ethanol to the supernatant for alcohol precipitation (4℃, 12h), then centrifuge at 8000r / min for 8min, and freeze dry to obtain the product.

[0040] Example 2 of the preparation of rice bran oil gel

[0041] Preparation Example 2: Wash and drain daylily, vacuum dry to 8% moisture content, crush, grind and pass through a 200-mesh sieve to obtain daylily powder. Add 4g of daylily powder to 30g of distilled water, and then homogenize 20 times at a pressure of 100 bar to form a dispersion.

[0042] Mix 2.8g of glyceryl monostearate, 2.8g of polyglycerol fatty acid ester and 70g of Delecon-rice bran oil, add the dispersion, homogenize using a high-speed emulsifying homogenizer (15000r / min) for 2min, and then place in a constant temperature and humidity chamber at 4℃ for 24h.

[0043] Example

[0044] In the following examples, the sources of each raw material are as follows: isomaltooligosaccharide is selected from Guangzhou Huiding Food, galactooligosaccharide is selected from Zhejiang Haotai Biotechnology (item number y78899), fructooligosaccharide is selected from Zhengzhou Renheng Chemical (item number re-00008), xanthan gum is selected from Yiwu Yilong Biotechnology (item number 01), tridiglyceride diacetyl tartrate is selected from Guangzhou Bali Food Ingredients (item number 1226), and xylanase is selected from Nanjing Dongheng Huadao Biotechnology (enzyme activity of 20,000 u / g).

[0045] Example 1: A bread fermentation accelerator is prepared by mixing 5g of isomaltooligosaccharide, 3g of galactooligosaccharide and 2g of fructooligosaccharide at a speed of 200r / min.

[0046] Example 2: A bread fermentation accelerator is prepared by mixing 5g of isomaltooligosaccharide, 4g of galactooligosaccharide and 1g of fructooligosaccharide at a speed of 200r / min.

[0047] Example 3: A bread fermentation accelerator is prepared by mixing 5g of isomaltooligosaccharide, 2.5g of galactooligosaccharide and 2g of fructooligosaccharide at a speed of 200r / min.

[0048] Example 4: A bread fermentation accelerator is prepared by mixing 5g of isomaltooligosaccharide, 2g of galactooligosaccharide and 2g of fructooligosaccharide at a speed of 200r / min.

[0049] Example 5: A bread fermentation promoter, which differs from Example 1 in that it is prepared by mixing 5g of isomaltooligosaccharide, 2g of galactooligosaccharide, 2g of fructooligosaccharide and 1g of modifier at a speed of 200r / min. The modifier includes xanthan gum, triglyceride diacetate tartrate and xylanase in a mass ratio of 3:0.25:0.12.

[0050] Example 6: A bread fermentation promoter, which differs from Example 1 in that it is prepared by mixing 5g of isomaltooligosaccharide, 2g of galactooligosaccharide, 2g of fructooligosaccharide and 0.5g of modifier at a speed of 200r / min. The modifier includes xanthan gum, triglyceride diacetate tartrate and xylanase in a mass ratio of 3:0.2:0.1.

[0051] Example 7: A bread fermentation promoter, which differs from Example 5 in that it is prepared by mixing 5g of isomaltooligosaccharide, 2g of galactooligosaccharide, 2g of fructooligosaccharide and 1g of modifier at a speed of 200r / min. The modifier includes triglyceride diacetate tartrate and xylanase in a mass ratio of 3.25:0.12.

[0052] Example 8: A bread fermentation promoter, which differs from Example 5 in that it is prepared by mixing 5g of isomaltooligosaccharide, 2g of galactooligosaccharide, 2g of fructooligosaccharide and 1g of modifier at a speed of 200r / min. The modifier includes xanthan gum and xylanase in a mass ratio of 3:0.37.

[0053] Example 9: A bread fermentation promoter, which differs from Example 5 in that it is prepared by mixing 5g of isomaltooligosaccharide, 2g of galactooligosaccharide and 2g of fructooligosaccharide, 1g of modifier and 2g of soybean residue soluble dietary fiber prepared in Example 1 at a speed of 200r / min. The modifier includes xanthan gum, triglyceride diacetate tartrate and xylanase in a mass ratio of 3:0.25:0.12.

[0054] Example 10: A bread fermentation promoter, which differs from Example 5 in that it is prepared by mixing 5g of isomaltooligosaccharide, 2g of galactooligosaccharide and 2g of fructooligosaccharide, 1g of modifier and 1g of soybean residue soluble dietary fiber prepared in Example 1 at a speed of 200r / min. The modifier includes xanthan gum, triglyceride diacetate tartrate and xylanase in a mass ratio of 3:0.25:0.12.

[0055] Comparative Example

[0056] Comparative Example 1: A bread fermentation promoter, prepared by mixing 5g of isomaltooligosaccharide and 5g of fructooligosaccharide at a speed of 200r / min.

[0057] Comparative Example 2: A bread fermentation promoter comprising 10g of isomaltooligosaccharide.

[0058] Comparative Example 3: A bread fermentation promoter comprising 10g of fructooligosaccharides.

[0059] Comparative Example 4: A bread fermentation promoter, prepared by mixing 5g of isomaltooligosaccharide and 5g of trehalose at a speed of 200r / min.

[0060] Application examples

[0061] Application Example 1: A bread containing a bread fermentation promoter, comprising the following ingredients: 100g high dietary fiber mixed powder, 6g carboxymethyl cellulose, 20g heat-treated glutinous wheat flour, 5g bread fermentation promoter prepared in Example 1, 14g Delekang-rice bran oil, 60g water, 22g egg, 15g erythritol, 3.5g fermentation bacteria, 1.4g salt, the high dietary fiber mixed powder having a mass ratio of 1:0.05:0.03 of high-gluten millet flour, gluten powder, and oat dietary fiber powder, the fermentation bacteria being a compound bacterial powder that is freeze-dried lactic acid bacteria powder selected from Minsheng Zhongke Jiayi, product number MSZK-18, and the oat dietary fiber powder selected from Shaanxi Haoyun Pharmaceutical Technology, product number 784165.

[0062] The method for making the above bread includes the following steps:

[0063] Activation: Place the compound bacterial powder and yeast in water at 30℃, stir, and let stand for 15 minutes;

[0064] Dough preparation: Mix high dietary fiber powder, salt, erythritol, eggs and activated compound bacteria powder, stir into a dough, add millet bran oil, and stir until a gluten-like membrane is formed;

[0065] Fermentation: Ferment for 1.5 hours at a temperature of 29℃ and a humidity of 75%;

[0066] Shaping: Roll the dough into a ball and shape it quickly;

[0067] Proofing: Proof the dough for 40 minutes at a temperature of 34℃ and a humidity of 80% to allow it to proceed to the next fermentation step;

[0068] Baking: Bake at 190℃ top heat and 180℃ bottom heat for 27 minutes.

[0069] Application Example 2-10: A bread containing a bread fermentation accelerator, which differs from Application Example 1 in that the bread fermentation accelerator prepared in Example 2-10 is used.

[0070] Application Examples 11-14: A type of bread containing a bread fermentation accelerator, which differs from Application Example 1 in that the bread fermentation accelerator prepared in Comparative Examples 1-4 is used.

[0071] Application Example 15: A bread containing a bread fermentation promoter, which differs from Application Example 1 in that rice bran oil is replaced by an equal amount of rice bran oil gel, which is prepared in Preparation Example 2.

[0072] Application Example 16: A type of bread containing a bread fermentation accelerator, differing from Application Example 1 in that the fermentation bacteria are fruit enzymes, and the method for preparing fruit enzymes is as follows:

[0073] Wash and pulp the apples. Mix the pulp and water at a mass ratio of 3:10. Add 4 wt% sugar (including brown sugar and glucose at a mass ratio of 1:1) to the pulp. Mix well and sterilize at 100℃ for 20 minutes. Add compound bacterial powder, seal, and ferment at 34℃ until pH < 3.8. Add 6% sucralose to the fermented product to adjust the taste. Pasteurize. The fermentation bacteria are freeze-dried lactic acid bacteria powder selected from Minsheng Zhongke Jiayi, product number MSZK-18.

[0074] Application Example 17: A bread containing a bread fermentation accelerator, which differs from Application Example 1 in that it does not contain carboxymethyl cellulose.

[0075] Application Example 18: A bread containing a bread fermentation promoter, which differs from Application Example 1 in that the high dietary fiber mixed powder does not contain heat-treated glutinous wheat flour.

[0076] Performance testing

[0077] Bread was prepared according to the method in the application example, and the prepared bread was tested according to the following method. The test results were recorded in Table 2. Five groups of samples were tested in each application example, and the average value of the test results was taken.

[0078] 1. Fermentation volume: The yeast fermentation power was tested using the dough volume method: The dough was divided into 50g portions, and after resting for 10 minutes, the dough was filled into a 250mL graduated cylinder with long bamboo chopsticks, and the top was flattened. The cylinder was then placed in a constant temperature and humidity chamber (temperature 30℃, humidity 85%) for fermentation for 180 minutes. The height was recorded after fermentation. The difference in height before and after fermentation was used to reflect the fermentation characteristics of the dough. When reading the volume, the long bamboo chopsticks were inserted into the graduated cylinder, and the bottom of the chopsticks was lightly touched to the top of the fermented dough. The reading was taken at eye level to reduce errors.

[0079] 2. Specific volume of bread: The volume of bread was determined using the millet substitution method. The mass m of the bread was weighed using an analytical balance. The specific volume P of bread was calculated according to the following formula: P = V / m, where P is the specific volume of bread, mL / g; V is the volume of bread, mL; and m is the mass of bread, g.

[0080] 3. Bread texture: Remove the crust from the bread and take bread cores of the same size and from the same part (30mm×30mm×25mm). Use a physical property analyzer (TA XTPlus) to test the textural properties of the bread: TPA mode test conditions: probe model P36 / R, pre-test speed 2mm / s, test speed 1mm / s, post-test speed 1mm / s, trigger force 5g, compressibility deformation 50%.

[0081] 4. Sensory evaluation: An evaluation team of 10 people with sensory evaluation experience will evaluate the bread in four aspects: color, taste, shape and texture. The evaluation criteria refer to GB / T14611-2008, with slight modifications. The specific scores are shown in Table 1.

[0082] Table 1 Sensory Scoring Criteria for Bread

[0083] Table 2. Test results of bread

[0084] Continued from Table 2

[0085] As can be seen from the data in Table 2, Application Examples 1-4 used the bread fermentation promoters prepared in Examples 1-4 respectively. The dough produced by these examples had a large fermentation volume, a large specific volume of bread, strong fermentation power, and the bread was fluffy and soft with low hardness and no stickiness. This indicates that the fermentation promoters made with specific amounts of isomaltooligosaccharide, galactooligosaccharide, and fructooligosaccharide can promote the fermentation of high dietary fiber dough, improve the extensibility of the dough, increase the expansion effect of bread, and make the bread have a uniform, complete, and full appearance.

[0086] Compared with Example 1, Application Examples 5 and 6 used bread fermentation promoters that also contained xanthan gum, diacetyl tartrate triglyceride and xylanase. As can be seen in Table 2, the sensory evaluation and textural properties of the bread prepared in Application Examples 5 and 6 did not change much, and the volume of the dough increased after fermentation, and the specific volume of the bread increased.

[0087] In Application Example 7, diacetyl tartrate triglyceride and xylanase were used as modifiers. In Application Example 8, xanthan gum and xylanase were used as modifiers. Compared with Application Example 5, the fermentation volume of the dough prepared in Application Example 7 and Application Example 8 decreased slightly, the specific volume of the bread decreased, and the texture score was not as good as that in Application Example 5.

[0088] Compared with Application Example 5, Application Examples 9 and 10 also added soluble dietary fiber from soybean residue. The data in Table 2 show that the bread prepared in Application Examples 9 and 10 has a slightly increased fermentation power and a larger dough volume.

[0089] In Application Examples 11-14, the bread fermentation promoters prepared in Comparative Examples 1-4 were used respectively. The data in Table 2 shows that the fermentation volume of the dough prepared in Application Examples 11-14 decreased, the specific volume of the bread decreased, the elasticity decreased, the chewiness deteriorated, and the sensory evaluation score decreased. It can be seen that appropriate fermentation promoter raw materials can improve the fermentation power of dough, improve the bread's fluffiness, and enhance its taste and quality.

[0090] Compared with Application Example 1, Application Example 15 uses the rice bran oil gel prepared in Preparation Example 2, which also contains daylily powder, glyceryl monostearate, and polyglycerol fatty acid esters. The data comparison in Table 2 shows that the dough prepared in Application Example 15 has a large fermentation volume and a high bread specific volume, with good fermentation effect, fluffy and soft bread, low hardness, good elasticity, and no stickiness. This indicates that the rice bran oil prepared in this way can increase the extensibility of the gluten network, which is beneficial to the expansion of the dough and gives the bread better product characteristics.

[0091] Compared with Application Example 1, Application Example 16 uses fruit enzymes for dough fermentation. The dough prepared by Application Example 16 has a similar fermentation capacity to Application Example 1, a larger specific volume of bread, a higher sensory evaluation score, and a better fluffy and soft texture.

[0092] Compared with Application Example 1, no carboxymethyl cellulose was added to the bread ingredients in Application Example 17. The data in Table 2 show that the fermentation ability of the bread prepared in Application Example 17 was slightly reduced, the specific volume of the bread was reduced, and the fluffiness of the dough was weakened. Compared with Application Example 1, the addition of heat-treated glutinous wheat flour to the high dietary fiber mixed powder in Application Example 18 resulted in a decrease in the fermentation power of the dough, a reduction in the specific volume of the bread, and a decrease in the sensory score.

[0093] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A bread fermentation accelerator, characterized in that, It includes isomaltooligosaccharides, galactooligosaccharides, and fructooligosaccharides in a mass ratio of 5:2-4:1-2.

2. The bread fermentation promoter according to claim 1, characterized in that: The bread fermentation promoter also contains an improver, with the mass ratio of the improver to isomaltooligosaccharide being 0.5-1:

5. The improver includes xanthan gum, diacetyl tartrate mono- and diglycerides, and xylanase in a mass ratio of 3:0.2-0.25:0.1-0.

12.

3. The bread fermentation promoter according to claim 2, characterized in that: The bread fermentation promoter also contains soluble dietary fiber from soybean residue, with a mass ratio of soluble dietary fiber from soybean residue to isomaltooligosaccharide of 1-2:

5.

4. The use of the bread fermentation promoter according to any one of claims 1-3 in bread baking.

5. A bread containing the bread fermentation promoter as described in any one of claims 1-3, characterized in that, The bread, by weight, comprises the following ingredients: 100 parts high dietary fiber mixed flour, 4-6 parts carboxymethyl cellulose, 10-20 parts heat-treated glutinous wheat flour, 3-5 parts bread fermentation promoter, 10-14 parts rice bran oil gel, 50-60 parts water, 20-22 parts eggs, 12-15 parts erythritol, 3-3.5 parts yeast, 3-3.5 parts fermentation bacteria, and 1-1.4 parts salt.

6. The bread containing a bread fermentation promoter according to claim 5, characterized in that, The rice bran oil gel was prepared using the following method: Dry, crush, grind, and pass the daylily through a 200-mesh sieve. Add it to water and homogenize it 20-25 times under a pressure of 80-100 bar to form a dispersion. Glyceryl monostearate, polyglycerol fatty acid ester and rice bran oil were mixed, added to the dispersion, homogenized and allowed to stand at 4°C for 20-24 hours.

7. The bread containing a bread fermentation promoter according to claim 5, characterized in that, The high dietary fiber mixed powder comprises high-gluten wheat flour, gluten powder, and oat dietary fiber powder in a mass ratio of 1:0.02-0.05:0.02-0.

03.

8. The bread containing a bread fermentation promoter according to claim 5, characterized in that, The heat treatment temperature of the glutinous wheat flour is 100-120℃, and the heat treatment time is 100-120min.

9. The bread containing a bread fermentation promoter according to claim 5, characterized in that, The fermentation bacteria are either a compound bacterial powder or a fruit enzyme. The fruit enzyme is prepared by mixing the compound bacterial powder and fruit and then sealing and fermenting it.

10. The bread containing a bread fermentation promoter according to claim 9, characterized in that, The method for preparing the fruit enzyme is as follows: wash the fruit, make it into a pulp, mix the pulp and water in a mass ratio of 3:10, add sugar, mix evenly and then sterilize, add compound bacterial powder, seal, ferment at 34-37℃ until pH < 3.8, adjust the taste and then pasteurize.

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